How to store coconut flour
Best place: the fridge. USDA gives coconut flour a fridge time (9 to 12 months, from purchase) and no pantry time, so it belongs in the fridge as soon as you get home. The freezer gives 9 to 12 months.
No guideline
9 to 12 months
from purchase
Store in an airtight container.
9 to 12 months
best quality within
USDA notes for coconut flour
- Store in an airtight container.
How to tell coconut flour has gone bad
General signs for baked goods: baking and cooking, the group USDA lists coconut flour under.
- Small moths, beetles or larvae in the flour or grains
- Clumping or hardening from moisture getting into the bag
- Sharp, crayon-like or paint-like smell from oil
- Baking powder that no longer fizzes when mixed with water
- Chocolate chips with a dull grey bloom or waxy smell
More on baked goods: baking and cooking. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.
Storage habits that make the difference
Store flour, sugar and baking powder in airtight containers in a cool, dry cupboard away from the stove. Keep oils away from direct sunlight and heat, and refrigerate nut oils and opened specialty oils to slow rancidity. Label containers with the purchase date so older stock gets used first.
How to store other baked goods: baking and cooking
Source: USDA FSIS FoodKeeper dataset (public domain). How we decode the data.